Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant
文献类型： 外文期刊
作者： Liu, Xiaohui 1 ; Xiao, Kai 1 ; Zhang, Aidong 1 ; Zhu, Weimin 1 ; Zhang, Hui 1 ; Tan, Feng 1 ; Huang, Qianru 1 ; Wu, Xuexia 1 ; Zha, Dingshi 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Hort Res Inst, Shanghai Key Lab Protected Hort Technol, Shanghai 201403, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci, Shanghai 201306, Peoples R China
关键词： Solanum melongena; browning; transcriptome; metabolome; membrane lipid metabolism
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 8 期
页码：
收录情况： SCI
摘要： Browning has been the primary limitation in eggplant processing. This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning by observing the physicochemical characteristics of browning-resistant ('F') and browning-sensitive ('36') eggplant cultivars. Browning-related enzyme activity and gene expression (PPO, LOX, and PLD) were significantly higher in the '36' eggplant, thereby enhancing the degree of browning, compared to the 'F' eggplant. The MDA content and O-2(-) production rate progressively increased as browning increased, while the antioxidant capacity of the fruit decreased. The cutting injury significantly activated the expression of PAL, thereby inducing the accumulation of phenolic acids, while the PPO gene was significantly upregulated, which activated the activity of polyphenol oxidase. Our results showed that the oxidation of chlorogenic acids to chlorogenic quinones resulted in the occurrence of browning, which suggests chlorogenic acid as the main browning substrate in fresh-cut eggplant.
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